Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy a satisfying meal featuring a crispy-skinned sweet potato, topped with a thick, creamy layer of non-fat Greek yogurt, accented by a mix of fresh herbs and a boost of protein from a sliced hard-boiled egg. This dish delivers a delightful contrast of textures and a vibrant medley of flavors that balance sweet, tangy, and savory notes.

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NUTRITION

399kcal
Protein
32.1g
Fat
14.9g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Plain Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 large Hard-Boiled Egg

1/4 cup Fresh Mixed Herbs (Parsley, Chives, Dill)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat dry. Prick it a few times with a fork to allow steam to escape.

  • 3

    Lightly drizzle 1 teaspoon of extra virgin olive oil over the sweet potato and season with a pinch of salt. Place it on a baking sheet and bake for 35-45 minutes or until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato is baking, prepare the hard-boiled egg by placing it in cold water, bringing it to a boil, and then simmering for 9-12 minutes. Once done, peel and slice the egg.

  • 5

    In a small bowl, stir the Greek yogurt with the chopped fresh mixed herbs.

  • 6

    Once the sweet potato is done, remove it from the oven and let it cool slightly. Slice it open, fluff the inside with a fork, and drizzle the remaining teaspoon of olive oil over it.

  • 7

    Top the sweet potato with the herbed Greek yogurt and garnish with the slices of hard-boiled egg.

  • 8

    Season with a little more salt and pepper if desired, and serve warm.

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy a satisfying meal featuring a crispy-skinned sweet potato, topped with a thick, creamy layer of non-fat Greek yogurt, accented by a mix of fresh herbs and a boost of protein from a sliced hard-boiled egg. This dish delivers a delightful contrast of textures and a vibrant medley of flavors that balance sweet, tangy, and savory notes.

NUTRITION

399kcal
Protein
32.1g
Fat
14.9g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Plain Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 large Hard-Boiled Egg

1/4 cup Fresh Mixed Herbs (Parsley, Chives, Dill)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat dry. Prick it a few times with a fork to allow steam to escape.

  • 3

    Lightly drizzle 1 teaspoon of extra virgin olive oil over the sweet potato and season with a pinch of salt. Place it on a baking sheet and bake for 35-45 minutes or until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato is baking, prepare the hard-boiled egg by placing it in cold water, bringing it to a boil, and then simmering for 9-12 minutes. Once done, peel and slice the egg.

  • 5

    In a small bowl, stir the Greek yogurt with the chopped fresh mixed herbs.

  • 6

    Once the sweet potato is done, remove it from the oven and let it cool slightly. Slice it open, fluff the inside with a fork, and drizzle the remaining teaspoon of olive oil over it.

  • 7

    Top the sweet potato with the herbed Greek yogurt and garnish with the slices of hard-boiled egg.

  • 8

    Season with a little more salt and pepper if desired, and serve warm.